Dessert: Fresh Orange Wedding Cake Recipe | Myrecipes

Recipe by Susan G. Purdy This stunning layered wedding cake features a basic white cake that's flavored with fresh orange rind, an apricot mousse filling and a classic buttercream frosting. The cake is topped with fresh flowers to make it even more beaut

Ingredients

7 batches Basic Cake Recipe
Buttercream Frosting
Apricot Mousse Filling
1 (14-inch) cardboard cake round
1 (12-inch) cardboard cake round
1 (6-inch) cardboard cake round
Plastic straws
1 (2-foot-long) wooden dowel, 1/4-inch in diameter

Instructions

You will need 2 (14-inch) cake layers. Double the Basic Cake Recipe twice which yields 2 (14-inch) cake layers, and follow the cake instructions up until the cake batter is to be baked. Bake the (14-inch) cake layers at 375 º, for 10 minutes. Reduce oven temperature to 350 º, and bake 28 minutes or until a wooden pick inserted in center comes out clean. Let cool as directed in the recipe.
You will need 2 (10-inch) cake layers. Double the Basic Cake Recipe once which yields 2 (10-inch) cake layers, and follow the cake instructions up until the cake batter is to be baked. Bake the (10-inch) cake layers at 375 º, for 10 minutes. Reduce oven temperature to 350 º, and bake 28 minutes or until a wooden pick inserted in center comes out clean. Let cool as directed in the recipe.
You will need only 1 (6-inch) cake layer. Prepare the Basic Cake Recipe once, which yields 2 (6-inch) cake layers, and follow the cake instructions up until the cake batter is to be baked. Bake the (6-inch) cake layer at 375 º for 10 minutes. Reduce oven temperature to 350 º, and bake 25 minutes or until a wooden pick inserted in center comes out clean. Let cool as directed in the recipe. (Save the extra (6-inch) layer for another use.)

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